ROLLED FLANK STEAK
I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.
Provided by ANGELSHARK
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g
STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
FRENCH CUT STEAK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
GERMAN BEEF ROULADEN
This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!
Provided by DebbyO
Categories World Cuisine Recipes European German
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
- Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
- Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g
ROLLED FLANK STEAK
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
- Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
- Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.
Nutrition Facts : Calories 394 g, Fat 25 g, Protein 36 g
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
FRENCH STEAK
Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.
Provided by Toni in Colorado
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Dredge steak with flour seasoned with salt and pepper.
- Brown on both sides in the butter and oil.
- Remove steak from pan and add onions to the skillet and saute until golden.
- Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
- Return steak to the skillet.
- Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
- Remove meat to a platter and keep warm.
- Stir the cheese into the onions and pan juices until melted.
- Then stir in the sour cream and heat but do not boil.
- Pour the sauce over the meat and serve.
ROLLED FRENCH STEAK
My family loves this steak. It is festive and delicious. This recipe came out of a recipe book put together from Home Economic Teachers all over the U.S. called "Foreign Foods".
Provided by Lavender Lynn
Categories Steak
Time 2h45m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Lay all thin steaks out flat on cookie sheets.
- Put 1/2 slice of bacon on each steak.
- Sprinkle parsley over each steak.
- Sprinkle parmesan cheese over each steak.
- Sprinkle chopped garlic over each steak.
- Roll steak up and fasten with toothpick so steak does not unroll.
- Brown outside of steak rolls in oil in 4 to 6 quart pan.
- After all steak rolls are browned, place back in pan.
- Cover with tomato sauce. (I usually cover the bottom of the pan with steak so I would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
- Simmer for approximately 1-1/2 to 2 hours.
- Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan.
Nutrition Facts : Calories 445.2, Fat 35.3, SaturatedFat 6.6, Cholesterol 83.2, Sodium 120.3, Carbohydrate 0.4, Protein 30.6
FRENCH CUT STEAK
Posting the recipe for safe keeping. This was a recipe Melissa d'Arabian made for $10 Dollar Dinners. Sounds delcious. I would grill the steak, weather permitting, then serve as directed.
Provided by diner524
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
STUFFED ROLLED STEAK
This recipe was created by Sue Haas from North Salem, Indiana from a their sesquicentennial issue cookbook. These steak rolls are so tender and quite different. It reminds me of a Mexican dish with the green chiles but also has a slight Greek taste with the oregano. I cooked it in my pressure cooker (use 1-1/4 cup water) for 30 minutes and served it with white rice and a nice tossed green salad.
Provided by Crazycook in PA
Categories Meat
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pound meat until about 1/4 inch thick.
- Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
- Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
- Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
- Carefully roll up beef jelly roll style and tie with string.
- Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
- Add water, vinegar, Worcestershire sauce and bay leaf.
- Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
- Cut beef into 1-inch slices and serve with broth.
Nutrition Facts : Calories 134.4, Fat 8.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 869.8, Carbohydrate 9, Fiber 1.6, Sugar 3.3, Protein 6.5
CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, beef sirloin flap, salt, pepper, garlic powder, paprika, monterey jack cheese, flour, eggs, panko bread crumbs, oil, butter, garlic, all-purpose flour, milk, salt, nutmeg, freshly ground black pepper
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
- Add the spinach and stir until wilted down. Remove the pan from the heat.
- Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
- Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
- Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
- Refrigerate the steak for 1 hour.
- Place the flour, eggs, and panko in three separate shallow dishes.
- Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
- Preheat oven to 325˚F (160˚C).
- Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
- Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
- Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
- Transfer the steak roll to a baking sheet.
- Bake for 25-30 minutes.
- To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
- Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
- Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
- Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
- Enjoy!
Nutrition Facts : Calories 954 calories, Carbohydrate 89 grams, Fat 42 grams, Fiber 3 grams, Protein 53 grams, Sugar 9 grams
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